Instrument: 7000 Headspace Autosampler
Static Headspace Analysis of Herbal Teas
The unique flavors and aromas associated with foods and beverages are due to the presence of complex combinations of volatile organic compounds. Static headspace analysis is well suited to the evaluation of volatile compounds. Headspace sampling is a clean technique that can be applied to virtually any kind of sample matrix. In this paper, static headspace analysis was used to examine the volatile organic compounds released by a variety of herbal teas.
Every food and beverage has a particular taste and aroma that people associate with it. In the analysis of food and beverage aromas, there is no single compound that gives a food product its distinctive flavor and smell. Rather, it is a complex combination of volatile organic compounds that results in a unique flavor profile for each food product. Herbal teas have gained popularity over the last few years, in part at least, due to their soothing aromas.
Static headspace analysis has been widely used to generate flavor profiles for a variety of foods and beverages. It is a simple, clean technique that can be applied to both liquid and solid matrices because only the volatile gas phase constituents are sampled and transferred to a gas chromatograph for analysis. In this paper, several herbal teas were analyzed using static headspace to obtain gas chromatograms of their volatile components.
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